These luscious Easy Strawberry Cupcakes with Strawberry Buttercream are a delightful treat made with strawberry cupcakes, strawberry buttercream, and fresh strawberries. Serve on birthdays and other special occasions.
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These strawberry cupcakes are bursting with sweet, refreshing berry flavors! They are made with freeze-dried strawberries and strawberry essence to give them an intense, delicious strawberry flavor. They’re then topped with a smooth, velvety strawberry frosting and fresh strawberries for an added burst of berry flavor. Best of all, this recipe is easy to follow and can be ready in less than 30 minutes.
You can also top these cupcakes with fluffy vanilla buttercream, strawberry cream cheese frosting or whipped milk chocolate ganache.
What I Love About This Recipe
- These cupcakes are not only delicious but also stunning and vibrant.
- Made with dried strawberries, they offer a delightful berry taste.
- Top the cupcakes with any frosting of your choice.
- The recipe can be doubled or tripled to feed a crowd. You can also make Easy Strawberry Pound Cake.
- For a delightful variation, you can also make these cupcakes in a classic vanilla flavor.
Tips and Tricks
- Fresh Strawberries: Always use fresh strawberries for the best flavor. The ripeness of the strawberries can significantly affect the taste of your cupcakes.
- Room Temperature Ingredients: Ensure all your ingredients are at room temperature before you start. This helps to achieve a smooth and well-combined batter.
- Don’t Overmix: Do not overmix the batter, as this can result in tough and chewy cupcakes. Mix just until the ingredients are combined.
- Storage: The cupcakes can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Easy Strawberry Cupcakes with Strawberry Buttercream
These luscious Easy Strawberry Cupcakes with Strawberry Buttercream are a delightful treat made with strawberry cupcakes, strawberry buttercream, and fresh strawberries. Serve for birthdays and other special occasions.
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Servings: 12 people
Calories: 550kcal
Equipment
- Hand-held mixer
- Cupcake cases
- mixing bowl
Ingredients
- 300 g self-raising flour sifted
- 30 g freeze-dried strawberries blended
- 2 teaspoon baking powder
- Pinch of salt
- 200 g unsalted butter room temperature
- 280 g caster sugar sifted
- 2 large eggs
- ½ teaspoon strawberry extract
- 300 ml milk room temperature
- 3-4 drops of pink food coloring
Strawberry buttercream
- 400 g unsalted butter room temperature
- 600 icing sugar sifted
- 30 g freeze dried strawberries
- pinch of salt
- 2-3 tablespoon of whipping cream or milk
- ¼ teaspoon strawberry extract
- 2-3 drops of pink food coloring
Instructions
- Preheat oven to 160C/380F. Then add cupcake cases to a cupcake tin and set aside.
- Add, flour, dried strawberry powder, baking powder and salt to a bowl and stir until combined.
- Then add unsalted butter and caster sugar to a bowl and whisk for 3-5 minutes or until light and fluffy.
- Next, crack an egg into the bowl and whisk on medium speed for 2 minutes or until the egg disappears. Then repeat this step with the second egg.
- Add half of the flour mixture, milk to a bowl and whisk until combined. Then repeat this step with the remaining flour.
- Use an ice cream scoop or tablespoon to fill the cupcake cases two thirds of the way.
- Bake in the preheated oven for 20-25 minutes or until done.
- Once they are baked, carefully remove them from the other and let them cool completely on a cooling rack.
Strawberry Buttercream
- As the cupcakes cool, add unsalted butter to a bowl and beat for two minutes. Then add half of the icing sugar and whisk until incorporated. Next, add remaining icing sugar, freeze dried strawberries, pink food coloring, a pinch of salt and whipping cream and whisk for 3-5 minutes or until smooth and fluffy.
- Add the buttercream to a piping bag with a star nozzle and pipe buttercream on to each cupcake. Then add dried strawberry powder and top with a strawberry.
Video
Notes
- Room Temperature Ingredients: The ingredients must be at room temperature for a smooth batter.
- Avoid Overmixing: Be careful not to overmix the batter. Doing so can result in tough and chewy cupcakes. Aim to mix just until the ingredients are combined.
- Storage Tips: These cupcakes can be stored in an airtight container. They’ll stay fresh at room temperature for up to 2 days, or you can refrigerate them for up to 5 days.
Nutrition
Serving: 176g | Calories: 550kcal | Carbohydrates: 63.54g | Protein: 6.62g | Fat: 30.79g | Saturated Fat: 18.836g | Polyunsaturated Fat: 1.373g | Monounsaturated Fat: 8.92g | Trans Fat: 0.038g | Cholesterol: 92mg | Sodium: 350mg | Potassium: 230mg | Fiber: 0.8g | Sugar: 43.78g | Vitamin A: 1027IU | Vitamin C: 2.8mg | Calcium: 202mg | Iron: 1.99mg
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